Tropaeolum majus
Nasturtium is native to Mexico and Peru, who ate the whole plant as a salad vegetable. Victorians pickled nasturtium buds like capers and used them to season food.
Nasturtiums prefer cooler weather, so in warm climates grow plants in partial shade (4-6 hours of sun)
Editable options:
Snip off blooms and young nasturtium leaves and sprinkle them on salads.
Use as an edible garnish in cocktails.
Grind nasturtium leaves into pesto.
Nasturtium
Temperature: 55º-65º F (MAX 80ºF)
Light: Full to Partial shade
Size and Growth: Mounding nasturtiums form bushy
Flowering and Fragrance: They may be single or double-blooms, and they come in a slew of colors including orange, yellow, maroon, red, pale yellow and white.
Water and Fertilizer: Water regularly. Nasturtium gets ratty-looking and stops blooming fast if it gets too dry. Do not fertilize; overfeeding will put out lots of leaves and not many flowers.
Grooming: Clip off faded flowers to keep them blooming
